Ingredients

Serves Tool

Serves To:USMetric

25

oysters

1

Tablespoon(T)

butter

2

Tablespoon(T)

flour

1

Pinch(pn)

salt, to taste

1

Pinch(pn)

pepper, to taste

1

Pint(pt)

oyster liquor

Preparation

Drain the oysters, and keep one pint of liquor to every 25 oysters. Boil the liquor and skim off the surface. Put one tablespoonful of butter in a frying pan and stir until it is a nice brown, then add two tablespoonfuls of flour, mix well, and brown. The oyster liquor should now be added. Stir constantly until it boils. Season with salt and pepper. Pour into a porcelain enamel saucepan and stand it over hot water until needed. Wipe the oysters with cloth, lay them on a clean towel, and shake salt on them. Put the oysters on a very hot griddle, and turn them when brown. When browned, put them into the brown sauce. Serve on buttered toast.